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Monday, January 17, 2011

Chocolate Pistachio Cake

I'm always skeptical of any recipe that starts with a boxed cake mix. I love cooking from scratch and I'd rather leave the pre-mixed ingredients to people who are in a hurry and not as concerned about the ability to create a unique product. My pantry is stocked with four types of flour, various leavening agents, and all types of flavorings. Boxed cake mix isn't an everyday purchase for me.

I saw this recipe on Pioneer Woman Cooks a week or two ago and I was intrigued by two things: the use of Pistachio Jello Pudding (who knew such a thing existed?) and the tunnel of chocolate in the Bundt cake. I went ahead and and tried it.

You know what? It worked out! This doctored-up boxed cake mix gets my seal of approval. I'd take it to a potluck or serve it at a family dinner. It looks much more complicated than it really is and it's full of ingredients that most people can pick up at a convenience store, if necessary. You don't have to be a baker to make this cake.

You layer the batter and then the magic happens during the baking process.

The base is a box of white cake mix doctored up with Jello Pistachio Instant Pudding, orange juice, and extra eggs. You pour 3/4 of the mix into a prepared Bundt pan (or an Angel Food Pan if you're like me and can't find your Bundt pan) and then mix some chocolate syrup in the remaining 1/4 of the batter before pouring it over the cake and baking the whole thing. I topped mine with a chocolate ganache (like the one I used in Boston Cream Pie). My husband came running when he heard me whipping up the ganache and we both enjoyed a slice of the cake while it was still warm. It's that good.

When recipes work they work. I never pay much mind if commercial mixes are used. I think taste is paramount. Your cake looks delicious and is one that I haven't seen before. Have a great day. Blessings...Mary